You may also like
Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 6 whole Pork Chops, Center Cut, Bone-in
- 1 clove Garlic, Large
- 1/2 teaspoons Oregano
- 2 teaspoons Salt
- 1 Tablespoon Olive Oil
- 1/2 Tablespoons Vinegar
- 1 whole Onion, Diced
- 15 ounces, weight Diced Tomatoes (1 Can)
- 2 whole Medium Carrots, Peeled And Diced
- 1/2 pounds Fresh Green Beans, Ends Trimmed & Chopped
- 1 ear Corn, Shucked
Method
- Rinse and clean pork chops.
- Dry with paper towels and set aside.
- Combine garlic, oregano, salt, olive oil and vinegar in a mortar and pestle.
- Mash until well combined.
- Pour garlic mixture over pork chops and toss until all chops are well coated on both sides.
- Heat a heavy deep skillet or dutch oven over medium-high heat.
- Working in batches, brown the chops.
- After the chops have been browned, place all the chops back into the skillet.
- Pour tomatoes with their juices and onions over the top.
- Bring to a simmer, lower heat, cover and cook for 25 minutes.
- Add carrots and cook, covered, for an additional 5 minutes.
- Add corn and green beans and cook covered for 10 minutes.
- Then remove the lid and cook, uncovered, for a final 10 minutes.
- Serve pork chops hot with vegetables over top.
